Ingredients
- 1 pre-cooked Rotisserie Chicken from grocery store
- 6 garlic cloves - pressed
- 1 small onion - chopped
- 1/3 cup of jalapeno peppers, seeded & chopped
- 3 cans (15 oz each) Great Northern Beans
- 3 cans (14 to 14.5 oz) chicken broth
- 2 teaspoons vegetable oil
- 2 tablespoons Pampered Chef southwestern seasoning
- 1/4 cup lime juice
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1/4 cup fresh cilantro – chopped (optional for garnish)
Preparation
Step 1
Pull chicken meat from rotisserie chicken, discard skin and bones.
Drain one can of beans in colander and rinse. Transfer to bowl and add pressed garlic. Mash using potato masher (immediately rinse masher after this job is complete).
Drain and rinse other two cans of beans in colander, set aside.
Heat oil in Dutch Oven or large pot over medium heat. Add onion and jalapeno peppers. Cook until onion is tender and translucent (approx 4-5 minutes).
Add chicken, mashed bean-garlic mixture, whole beans, chicken broth, southwestern seasoning, and lime juice. Bring to a boil. Reduce heat and simmer 25 minutes.
Combine cornstarch and cold water, stirring until smooth. Add cornstarch mixture to chili and continue cooking 5 minutes, stirring constantly.
Stir cilantro into chili just before serving.
Optional: Serve with shredded Monterey Jack cheese, sour cream, and/or chopped avocado.